This extraordinarily easy vegan seitan curry takes minutes to make and needs just seven ingredients, including a homemade curry paste. It's spicy, aromatic and perfect with Indian vegan naan or roti.
If you love spicy curries like this Goan sausage curry and mushroom curry, you will adore this delicious and extremely easy seitan curry. It needs just XX ingredients (including my easy homemade Indian curry paste) and it goes from scratch to done in about 20 minutes.
The curry has a thick, creamy sauce that coats chunks of seitan and meaty mushrooms. It is full of flavor and friendly to almost every palate because it's free of nuts and soy, and it's low-carb. You can use another gluten-free meat substitute instead of seitan to make it gluten-free.
[feast_advanced_jump_to]Why you will love this seitan curry recipe
- Easy. This recipe is really simple to make. You have almost no chopping (except the mushrooms) and it takes just minutes to make. It's special enough to serve to guests for a celebration and simple enough to serve to family for a weeknight.
- Delicious. The curry is loaded with flavor from the spices in the curry paste, which permeate the seitan and mushrooms. The creamy sauce with coconut milk adds to the amazing mouth-feel of this curry.
- Loaded with protein. The seitan curry is loaded with protein from the seitan and with nutritious mushrooms, one of the best veggies you can eat.
- Soy-free, nut-free and low-carb. Use a different, gf meat substitute to make the curry gluten-free.
Ingredients
- Coconut oil. Or any vegetable oil of choice. Coconut oil is great in this recipe because we also have the coconut milk, so use it if you can.
- Curry paste. If you don't already have this magical curry paste on hand, it takes just minutes to make it. You toss all the ingredients in a blender and it makes enough for two uses, so use half and save the other half for later.
- Mushrooms. Use any mushrooms of choice, including cremini, portobello or button mushrooms. For more texture use oyster mushrooms or shiitake mushrooms. You can also use dry wild mushrooms in this recipe--reconstitute them in hot water before using.
- Seitan crumbles. You can use any vegan meat crumbles in this recipe, including gluten-free crumbles if you are gluten-free.
- Kasoori methi (dried fenugreek leaves). Kasoori methi adds amazing flavor to this dish. You can easily find it online or at Indian grocery stores.
- Coconut milk. Coconut milk is awesome in this recipe. You can use cashew cream or any other plant-based cream as a substitute.
- Sugar. Just a tiny bit adds more depth to the curry and rounds out the flavors.
- Scallions (or cilantro). This optional, but adds a nice, fresh flavor to the curry. Use if you can.
How to make easy seitan curry
Heat coconut oil in large pot or Dutch oven. Add curry paste.
Mix it in well, cover, and let the curry paste cook 10 minutes over low heat, stirring frequently, until glossy.
Add the mushrooms and seitan crumbles to the pot.
Add 1 cup water, mix, and bring to a boil. Lower the heat and simmer for another five minutes to let the flavors incorporate.
Stir in coconut milk and kasoori methi. Mix.
Finally stir in the sugar and mix well. Add salt to taste. Turn off heat. Add scallions or cilantro, if using, as garnish before serving.
Serving suggestions
- Serve the curry with an Indian flatbread, like vegan naan, roti or paratha. Or serve with hot basmati rice.
- Serve vegan raita on the side to add a nice complement to the spicy curry.
Storage instructions
- Refrigerate. Store the curry in an airtight container in the fridge for up to four days. This curry tastes even better the next day, so it's a great recipe to make in advance.
- Freeze. Freeze in a freezer-safe container for up to three months.
- Reheat. Thaw and reheat in microwave or on stovetop until warmed through.
More amazing curry recipes
Love this easy seitan curry? Check out more Indian vegan recipes on Holy Cow Vegan!
Seitan Curry
Equipment
-
Dutch oven or large pot with lid.
Ingredients
- 1 tablespoon coconut oil (or any vegetable oil)
- ½ recipe Indian curry paste
- 8 oz seitan crumbles
- 8 oz cremini mushrooms (or button mushrooms, portobello mushrooms, shiitake mushrooms or oyster mushrooms. You can also use wild dry mushrooms, reconstituted)
- ½ cup coconut milk
- 1 tablespoon kasoori methi (dry fenugreek leaves. Crush between your palms before adding to pot)
- 1 teaspoon sugar
- Salt to taste
- 3 scallions (trimmed, green and white parts chopped. Optional. You can also use cilantro.)
Instructions
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Heat coconut oil in large pot or Dutch oven. Add curry paste. Mix well, cover, and let the curry paste cook 10 minutes over low heat, stirring frequently, until glossy.
-
Add the mushrooms and seitan crumbles to the pot. Add 1 cup water, mix, and bring to a boil. Lower the heat and simmer for another five minutes to let the flavors incorporate.
-
Stir in coconut milk and kasoori methi. Mix. Finally stir in the sugar and mix well. Add salt to taste and turn off heat. Garnish with scallions, if using, or with cilantro.
Notes
- Serve the curry with an Indian flatbread, like vegan naan, roti or paratha. Or serve with hot basmati rice.
- Serve vegan raita on the side to add a nice complement to the spicy curry.
- Refrigerate. Store the curry in an airtight container in the fridge for up to four days. This curry tastes even better the next day, so it's a great recipe to make in advance.
- Freeze. Freeze in a freezer-safe container for up to three months.
- Reheat. Thaw and reheat in microwave or on stovetop until warmed through.
Nutrition
The post Seitan Curry appeared first on Holy Cow Vegan.
The post Seitan Curry appeared first on Holy Cow Vegan.
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